SF 


UC-NI 


/V8 


GIFT  OF 


For  the  Good  of 
The  Game 


Handling  and  Candling  Eggs 


With  Side  Lights 
On  Live  Poultry 


By  JOS.  R.  NUGENT 


PRICE  TWENTY-FIVE  CENTS 

Copyright  1917  by 
JOS.  R.  fiUGBNT 


PREFACE 

As  the  egg  trade  has  about  come  to  the  conclusion  that  the  average  work 
on  egg  candling  contains  such  a  mass  of  scientific  detail  that,  at  times,  the 
instructions  contained  therein  for  candling  eggs  were  not  as  clear  as  they 
might  have  been  if  less  detail  and  simpler  language  had  been  used,  I  have 
written  this  book  with  the  object  in  view  to  avoid  elaborate  detail,  and  to 
explain  the  different  stages  of  deteriorated  eggs  in  as  simple  language  as 
possible. 

In  addition  to  the  candling  instructions,  I  have  also  endeavored  to  clearly 
explain  to  the  producer  what  effect  small-sized,  sick  or  crippled  poultry  has 
on  the  dealer's  profits. 

I  hope  the  explanations  given  will  result  in  a  better  understanding  be- 
tween the  producer  and  dealer,  and  result  in  a  "Live  and  let  live"  policy  on 
both  sides. 


CONTENTS. 


Preface    

Introduction 3-4 

No.  1   Storage  Packed 5 

Current  Receipts 5 

Storage  Seconds 5 

Dirties  No.  1 5 

Dirties  No.  2 5 

Blinds,   Checks,   Cracks,  Washed, 

and  Leakers  5 

Prices — Seconds    . .  5 

Small,  Dirt,  Shrunken 5 

Held,    Stale,   Weak,   Watery   and 
Heated   5 

Soft  Yolk,  or  Badly  Heated 6 

Sunken  Yolk,  or  Floaters 6 

Musty  or  Odorous  Eggs 7 

Moldy  Eggs »v  7 

Black  Rots 7 

Sunken-Spot    Yolks    and    Heavy 
Spots 7 

White  Rots    .  .  7 


Red  Rots 7 

Blood  Rings  8 

Green  Whites,  or  Grass  Rots 9 

Sour  Rots   9 

Per  Cent  Grade,  and  Loss  in  Eggs. .  9 

Cost  per  Dozen— to  Find 9 

Storage  Temp,  and  Humidity 10 

Keep  Eggs  from  Sweating 10 

Tell  Storage  from  Fresh 10 

Shrinkage    10 

Top  and  Bottom 10 

Age  in  Eggs — Air — Space 10 

Fertility  After  Separation 10 

Age  to  Begin  Hatching. 10 

Summary   10-11 

Market   Poultry— Live .12 

Stuffed,  Sick,  Crippled  Poultry 13 

Per  Cent  Grade— Poultry 13 

Poultry  Box  Measurements 14 

Butter— How  to  Market 15 

Hides — How  to  Prepare 15 


GJ 


Introduction 

The  United  States  Department  of  Agriculture  gives  notice  that:  Shipments 
containing  more  than  five  per  cent  of  bad  eggs  will  be  regarded  as  violating 
the  Food  and  Drugs  Act. 

"In  the  opinion  of;  that  Department,  eggs  which  contain  yolks  stuck  to 
the  shell  (Spots),  Blood  Rings,  Red  or  White  Rots,  Green  Whites,  Sour  Rots, 
Moldy  Eggs,  and  any  other  eggs  which  consist  wholly  or  in  part  of  a  filthy, 
decomposed,  or  putrid  substance,  are  adulterated. 

"Eggs  which  are  adulterated  may  be  shipped  in  interstate  or  foreign  com- 
merce for  use  in  tanning  or  other  technical  ways,  without  violating  the  provi- 
sions of  the  Food  and  Drugs  Act  only,  if  they  are  first  denatured  so  as  to  ren- 
der them  incapable  of  being  used  for  food.  Since  it  is  impracticable  to  denature 
eggs  in  the  shell,  adulterated  eggs  must  be  broken  out  and  denatured  prior  to 
shipment. ' ' 

Both  the  Federal  and  State  authorities  are  determined  to  enforce  the  ]aws 
governing  the  sale  of  bad  eggs.  It  follows  that  dealers  in  eggs  should  be 
extremely  careful  in  the  matter  of  making  sure  that  the  stock  they  offer  for 
sale  meets  the  law's  requirements. 

While  the  officials  will  consider  that  any  lots  of  eggs  destined  for  food  pur- 
poses and  containing  a  maximum  of  5  per  cent  bad  ones  as  being  barely  pass-, 
able,  still  they  will  be  liable  to  view  with  suspicion  any  lots  containing  that  num- 
ber of  bad  ones,  or  perhaps  less,  as  being  stock  that  was  not  candled  with  the  view 
to  eliminate  all  bad  ones,  but  candled  to  leave  in  as  many  bad  eggs  as  one  dared 
and  escape  prosecution.  In  that  event  ic  might  give  the  owner  a  bad  reputa- 
tion and  should  make  him  an  object  of  suspicion  in  any  future  dealings;  because 
it  probably  would  be  a  difficult  matter  to  convince  the  officials  that  one  meant 
to  be  fair,  in  view  of  the  fact,  that  means  were  at  hand  to  assist  the  owners 
of  eggs  in  putting  their  stock  into  salable  condition  if  they  were  so  minded 
to  employ  them.  Ignorance  would  hardly  serve  as  a  mitigating  circumstance  in 
these  days  of  candling  lamps  and  colored  egg  charts. 

With  the  many  candling  appliances  so  easily  obtainable,  even  the  producer 
should  not  check  the  blame  to  the  shipper,  nor  the  shipper  or  retailer  to  the 
commission  man.  The  original  and  each  successive  owner  should  be  held  account- 
able for  the  stock  he  sells. 

Selling  or  buying  eggs  ' '  case  count ' '  absolves  no  one  from  blame  for  offer- 
ing bad  eggs  for  food  purposes.  The  officials  understand  clearly,  that  the  buyer 
who  employs  that  method  is  putting  a  premium  on  shiftlessness,  encourages  the 
seller  to  shirk  his  plain  duty  in  the  matter  of  eliminating  bad  eggs,  encourages 
mediocrity,  and  encourages  an  evasion  of  the  law.  The  authorities  will  con- 
sider the  "case  count"  buyer  or  seller  as  deliberately  hostile  to  the  cause  of 
progress  and  fair  dealing;  and  in  all  probability  will  force  the  offenders  to  dis- 
agreeably realize  that  buying  and  selling  bad  eggs  is  a  poor  business — financially 
or  otherwise. 

If  heat,  carelessness,  or  neglect  on  the  owners  part  should  result  in  bad 
eggs,  it  would  be  an  injustice  on  their  part  to  make  an  innocent  purchaser  the 
victim  because  of  them. 

Eggs  from  hens  separated  from  the  cockerels  at  the  close  of  the  breeding 
season  are  the  least  impervious  to  heat;  but  all  eggs  begin  to  deteriorate  from 
the  time  they  are  laid — and  rapidly  in  hot  weather.  Candle  your  eggs  at  the 
approach  of  warm  weather!  - 

366324 


A.  H.  BARBER  CREAMERY  SUPPLY  CO..  CHICAGO,  ILL. 

If  you  are  a  producer,  gather  eggs  once  daily  in  the  spring  months,  and 
twice  daily  in  hot  weather;  and  keep  in  a  cool,  dry  place  until  they  are  ready 
for  market.  Then  candle  carefully;  do  your  level  best;  but  in  any  event,  be 
sure  to  throw  out  ROTS— <as  Black  Rots,  Spots,  Blood  Eings,  Bed  and  White 
Rots,  Musty  and  Moldy  Eggs,  and  Green  Whites  and  Sour  Eots — if  you  can 
detect  these  last  two  grades. 

When  hauling  to  market,  place  in  regulation  fillers  with  partitions  between, 
and  hay,  straw,  or  excelsior  in  the  tops  and  bottoms  of  containers.  Keep  them 
in  the  shade,  and,  when  possible,'  place,  them  in  the  vehicle  so  that  the  eggs  will 
have  access  to  plenty  of  air. 

If  you  are  a  shipper,  candle  carefully  for  grades  before  you  load  into  your 
refrigerator  car,  or  cooler.  And  it  will  pay  in  the  long  run  if  you  should  candle 
your  SUMMER  eggs  out  of  the  cooler  at  shipping  time,  even  though  they  had 
been  candled  in  several  months  previously. 

If  you  are  a  retailer,  candle  your  eggs  carefully  just  before  delivering  to  a 
customer,  even  though  you  think  they  are  all  good.  It  will  not  take  half  a 
minute  to  candle  a  dozen  eggs;  but  it  might  take  years  to  live  down  a  bad 
reputation  for  "Quality"  and  "Service"  that  one  bad  egg  would  give  your 
store.  Replacing  a  bad  egg  does  not  make  the  recipient  forget  the  original  bad 
one.  The  first  bad  egg  nauseates  some  persons  to  the  extent  that  they  quit  using 
them  until  cold  weather,  and  even  then,  cautiously.  You  can't  afford  to  let  a 
slogan  like  the  following  dwell  in  a  customer's  mind:  "When  you  think  of  bad 
eggs,  think  of  So-and-So  &  Co." 

Don't  wait  until  summer  to  candle.  Guard  against  hid-out  nests  or  incubator 
eggs  in  the  spring,  or  held,  stale  eggs  in  the  fall. 

Only  today,  May  12,  1917,  the  lady  of  the  house  called  my  attention  to  an 
egg  she  had  broken  into  a  saucer  intending  to  mix  it  with  flour  for  pancake 
batter.  It  was  a  sorry-looking  mess;  the  yolk  was  scattered  over  the  saucer, 
contained  blood,  a  partly  hatched  chicken,  and  had  a  sickening,  sour  odor.  I 
asked  her  if  she  would  have  any  trouble  in  having  the  egg  replaced.  She  replied: 
"He  (meaning  the  grocer)  won't  get  the  chance  to  replace  this,  or  any  other 
egg  in  future: — for  me!"  The  foregoing  is  not  fiction;  just  a  simple  fact. 

Do  not  rely  upon  the  replacing  of  bad  eggs  to  appease  a  housewife.  Do  not 
give  her  a  chance  to  discover  that  you  did  not  inspect  the  stock  before  sending 
it  out.  Placing  the  blame  on  the  wholesaler,  shipper  or  producer  does  not  interest 
her;  she  only  understands  that  it  was  your  duty  to  see  that  she  got  just  what 
she  ordered  in  the  first  place. 

Your  dealer  might  act  in  good  faith,  and  think  that  every  egg  he  delivers 
is  perfectly  good;  but  he  must  rely  upon  the  infallibility  of  his  egg-candlers, 
who -must  not  make  one  mistake  in  10,000 — a  difficult  feat,  as  they  have  to  sort 
and  candle  several  grades  working  at  top  speed  ,  and  though  they  use  the  utmost 
caution,  it  is  a  difficult  matter  to  keep  from  dropping  a  bad  egg  now  and  then 
into  a  case  containing  good  eggs. 

The  application  of  the  Golden  Rule  to  egg  sales  by  every  person  that  sells 
them  would  greatly  assist  our  Government  in  their  endeavor  to  stamp  out  the 
bad  egg  evil;  it  will  be  considered  the  kindliest  manner  of  co-operation,  and 
fully  appreciated. 

The  following  pages  will  describe  how  the  different  classes  of  eggs  look 
against  the  light,  when  broken,  and  how  disposed  of: 


A.  H.  BARBER  CREAMERY  SUPPLY  CO..  CHICAGO,  ILL. 

FRESH  SPRING  EGGS. 

STRICTLY  FRESH  GATHERED: 

Contents  clear  and  full-bodied.  The  yolk,  or  air-space  scarcely  ever  per- 
ceptible. Shell,  firm  and  crisp. 

No.  1  STORAGE  PACKED  FIRSTS: 

All  good-sized  stock.  No  Small,  Dirty,  or  Cracked  eggs.  Should  average, 
at  least,  44  pounds  net  to  the  30-dozen  case.  Not  necessary  to  candle  in  March, 
April,  or  May,  if  reasonably  certain  that  the  stock  is  Fresh  Gathered,  from 
clean,  regular  nests.  Some  dealers  take  no  chances,  but  candle  them  if  intended 
for  storage. 

CURRENT  RECEIPTS: 

Original  receipts,  ungraded.  Contains  mixed  grades,  as:  No.  1,  Small, 
Dirties,  and  Cracked  eggs.  Careful  shippers  do  not  store  them  ungraded. 

STORAGE  SECONDS: 

Culled  from  fresh  Current  Eeceipts.  Contains  Small  and  Slightly  Stained 
eggs.  Only  their  size  and  appearance  keeps  them  out  of  the  No.  1  Storage 
Packed  class.  Stored  freely. 

DIRTIES  No.  1: 

Broadly  Stained  and  Smooth  Dirties — not  crusted.     Safe  to  store. 

DIRTIES  No.  2: 

Crusted,  dirt,  or  yolk-smears.  Not  safe  to  store,  on  account  of  the  more 
or  less  odorous  nature  of  the  matter  on  the  shell,  which  often  penetrates  to  the 
contents.  Susceptible  to  mold.  Not  favored  by  housewives. 

BLIND  CHECKS,  CRACKS,  WASHED,  LEAKERS: 

Blind  Checks  are  not  visible  to  the  naked  eye.  Detected  when  "clicked" 
together  when  grading  for  storage  packing  or  when  candling.  Some  shippers 
include  Blind  Checks  with  Dirties,  but,  to  be  safe,  put  them  with  the  Cracks, 
as  the  chances  are  that  they  will  be  cracked  before  reaching  their  destination. 
Cracks,  Pin-hole  Checks,  and  Washed  eggs  should  be  disposed  of  locally,  as  they 
are  very  susceptible  to  mold.  Leakers  should  be  discarded  if  not  sold  locally. 
Very  susceptible  to  germs. 

PRICES: 

In  the  wholesale  markets  there  is  usually  from  2  to  3  cents  difference 
between  No.  1  Storage  Packed  and  Seconds,  and  about  1  cent  difference  in  each 
of  the  grades  from  Seconds  down;  that  is,  Dirties  are  usually  1  cent  lower  than 
Seconds,  and  Cracks  are  usually  1  cent  lower  than  Dirties.  The  shippers,  as  a 
rule,  sell  their  storage  grades  from  Seconds  down  at  a  lower  price  than  they 
pay  for  the  original  Current  Receipts. 

It  will  be  noted  in  one  of  the  chapters  that  Pin-hole  Checks  and  Washed 
eggs  are  listed  with  Cracks.  The  sellers  will  understand  from  that  notation  that 
eggs  so  treated  are  a  loss  to  the  buyer.  Both  are  unfitted  for  storage.  When 
selling  Pin-hole  Checks,  it  would  be  only  fair  to  tell  the  buyer  what  he  is  get- 
ting, as  inadvertently,  he  might  place  them  in  with  No.  1  Storage  stock  and 
subject  the  entire  case  to  mold. 

It  should  not  be  necessary  to  call  a  buyer's  attention  to  a  Washed  egg; 
they  advertise  themselves  by  their  smooth  shells  and  lack  of  the  luster  which 
is  observed  in  the  shells  of  unwashed  fresh  eggs. 

.SUMMER  SECONDS. 
SMALL,  DIRTY,  SHRUNKEN: 

As  graded  in  the  Spring  Seconds. 

HELD,  STALE,  WEAK  AND  WATERY,  HEATED: 

Caused  by  holding  too  long  before  marketing;  rough  handling  when  shipping 
or  hauling  to  market,  which  loosens  the  membrane  allowing  the  air-space  to  shift; 
and  heat,  principally,  which  produces  deteriorating  conditions  in  the  Fertile  or 
Infertile  egg. 


A.  H.  BARBER  CREAMERY  SUPPLY  CO.,  CHICAGO,  ILL. 

WHEN  CANDLING: 

The  more  or  less  visible  air-space  is  the  infallible  sign  of  the  Held  egg.  The 
shifting  air-space  denotes  the  Weak  and  Watery  egg,  and  the  darkened,  flat 

SDlk   rising   to   the   top   of   the   egg   marks   the   first   visible   sign   of   a   Stale   or 
eated.  condition.     In   hot  weather   the  Fertile   egg   shows   the  Hatch-spot    (the 
embryo   chick)    on   the   flattened   yolk.     Often   all   the   foregoing   conditions   can 
be  observed  in  the  same  egg. 

WHEN  BROKEN: 

The  eggs  will  " stand  up,"  but  the  yolk  may  be  of  a  pale  yellow  color, 
and  flat,  lifeless;  the  White,  thin.  In  the  Fertile  egg  the  Hatch-spot  is  thick. 
These  eggs  will  deteriorate  rapidly  in  hot  weather.  Cold-storing  for  a  short 
hold,  or  an  early  consumption,  is  advisable. 

The  foregoing  list  of  Seconds,  though  salable  and  of  good  odor  and  taste, 
will  not  stand  much  shipping  or  long  storing.  Available  for  any  home  use  if 
kept  in  a  cold  place  and  not  held  too  long  before  using.  "Breakers"  freeze 
the  contents  in  cans,  for  manufacturing  the  desiccated  or  dried  egg  product. 
This  product  is  used  for  egg  flavors.  Bakers  are  extensive  users  of  these  eggs. 

BADLY  HEATED,  OR  SOFT  YOLKS: 

Another  and  poorer  class  of  Seconds.  Age  and  rough  handling,  combined 
with  heat,  weakens  the  yolk  membrane  to  the  point  where  it  permits  of  some 
seepage  of  the  yolk  into  the  white. 

WHEN  CANDLING: 

Shows  some  shrinkage,  but  not  necessarily  heavy.  The  straggling  yolk  is 
found  near  the  top  of  the  egg,  and  shows  by  its  more  or  less  loose  condition, 
whether  it  will  "stand"  when  broken. 

WHEN  BROKEN: 

The  yolk,  light  colored,  and  usually  breaks  and  runs  over  the  pan;  seldom 
can  be  separated  from  the  white.  Hatch-spot  shows  plainly  if  Fertile.  White, 
thin  and  watery. 

As  these  eggs  are  undoubtedly  the  forerunner  of  White  or  Mixed; Rots,  it 
would  not  pay  to  take  any  chances  on  their  getting  through  to  market  before 
they  arrive  at  the  Eot  stage,  particularly  after  a  long  haul.  Housewives  are 
suspicious  of  this  egg  when  it  shows  the  conditions  described.  "Breakers"  find 
them  available  if  the  odor  is  good  and  they  are  reasonably  certain  that  bacteria 
are  absent  to  a  certain  extent.  Some  shippers  pack  these  eggsi  with  Cracks, 
on  account  of  their  being  a  poor  storage  proposition. 

SUNKEN  YOLKS,  OR  FLOATERS: 

Deteriorated  farther  than  Badly  Heated  or  Soft  Yolks.  Either  subjected 
to  a  greater  degree  of  heat,  or  a  heat  of  longer  duration,  than  the  ordinarily 
heated  Seconds.  -V. 

WHEN  CANDLING: 

The  darkened  yolk  is  found  at  the  bottom  of  the  shell,  and,  when  rotated, 
rolls  heavily.  If  not  stuck  to  the  shell,  it  is  edible  at  this  stage  to  a  certain 
extent.  Considerable  shrinkage. 

WHEN  BROKEN: 

The  yolk  is  flat,  and  in  the  Fertile  egg  the  hatch-spot  is  plainly  seen;  also 
the  infallible  sign  of  the  embryo  chick — the  "tread,"  a  white,  flimsy  line 
streaked  through  the  center  of  the  hatch-spot. 

NOTE: 

These  Seconds,  like  the  previous  ones,  are  a  poor  storage  proposition,  and 
should  be  used  as  soon  as  or  soon  after,  they  rea&h  the  stage  described.  They  do 
not  ' '  stand  up "  as  well  as  the  earlier  Seconds,  and  for  that  reason  are  not 
altogether  suited  for  poaching,  soft-boiling,  or  straight-up  serving.  Mostly  suit- 
able for  flavoring  purposes.  Heat  causes  rapid  deterioration. 

These  eggs,  or  any  weak  or  heated  eggs,  when  shipped  any  considerable 
distance  without  refrigeration,  are  liable  to  arrive  in  a  more  advanced  state  of 
decomposition  than  when  they  started.  That  is  often  the  reason  why  a  shipper 
cannot  understand  the  difference  between  his  grade  at  the  shipping-point  and 
the  candled  grade  at  the  receiving  end.  Instances  are  known  where  some  heated, 
fertile  eggs  started  out  on  a  100-mile  journey  by  freight  in  the  month  of 
August — and  arrived  as  chickens! 


A.  H.  BARBER  CREAMERY  SUPPLY  CO.,  CHICAGO,  ILL. 

SECONDS— ANY  SEASON. 

MUSTY  OR  ODOEOUS  EGGS: 

Eggs  held  in  damp,  musty  places,  or  held  where  vegetables  are  kept,  either 
in  their  fresh  or  putrid  state,  readily  absorb  odors,  as  potatoes,  onions,  or 
lemons;  or  damp  strawboard  in  egg-cases  will  affect  the  natural  flavor  of  the 
egg. 

WHEN  CANDLING: 

The  light  might  not  show  anything  wrong;  but  their  odor,  evjen  in  the  shell, 
is  usually  distinct  enough  to  be  easily  detected. 

WHEN  BROKEN: 

The  condition  noted  in  the  foregoing  might  apply  when  a  Musty  egg  is 
broken — nothing  apparently  wrong,  except 'the  unmistakable  odor;  but  this  egg 
is  undesirable,  for  the  reason  that  it  will  impart  its  musty  or  vegetable  odor 
to  any  food  into  which  it  is  mixed.  " Breakers'7  or  bakers  discard  them  if  con- 
taining any  foreign  odor,  taking  no  chances  on  ruining  their  products  with  them. 

MOLDY  EGGS: 

Stock  held  under  damp  conditions;  prevalent  in  Cracked  eggs  or  manure- 
crusted  Dirties. 

WHEN  CANDLING: 

Often  shows  with  stuck,  black  spots;  heavy  shrinkage. 

WHEN  BROKEN: 

Shows  green  mold;  often  with  yolk  stuck  to  shell  at  mold-spot.  Odor, 
musty,  moldy.  Considered  totally  unfit  for  food  purposes  at  this  stage. 

BLACK  ROTS: 

Should  be  listed  last;  but,  as  the  Moldy  Eggs  are  not  much  better,  will  list 
them  here.  Not  necessary  to  candle  them;  the  blue-green,  greasy  shell  and 
extremely  light  weight  betray  them  without  using  the  light.  There  is  absolutely 
no  excuse  for  a  Black  Eot  in  a  basket  or  egg-case.  Contents  show  all  black 
against  the  light. 

SUNKEN^SPOT  YOLKS   (LIGHT  SPOTS)   AND  HEAVY  SPOTS: 

The  yolks  of  eggs  held  in  colder  temperatures  than  that  which  they  have 
been  previously  subjected  too,  if  not  moved  from  time  to  time,  will  settle  and 
adhere  to  the  shell  membrane  usually  near  the  bottom  of  the  egg,  and  develop 
as  Light  Spots.  Eggs  subjected  to  incubation  temperatures,  or  lying  in  damp 
places,  or  out- of -way  nests  on  the  ground,  develop  as  Heavy  Spots 

WHEN  CANDLING: 

Usually  shows  heavy  shrinkage;  shifting  air-space.  Part  of  the  yolk  wiJl 
be  stuck  to  the  shell  and  show  as  a  thick,  dark  blotch  about  the  size  of  a  five- 
cent  piece.  If  the  stuck  spot  shakes  loose  easily  and  shows  no  blood  ring,  it  might 
be  termed  a  Light  Spot.  The  stuck  spots  are  usually  found  near  the  bottom  of  the 
egg.  If  the  spot  contains  blood,  or  shows  black  under  the  light,  the  egg  would  be 
termed  a  Heavy  Spot.  The  Infertile  egg  usually  shows  the  dark  spot  stuck  to 
the  membrane  covering  the  air-space  at  the  top  of  the  egg. 

WHEN  BROKEN: 

A  Light  Spot  might  drop  clean  from  the  shell,  with  no  part- of  the  yolk 
adhering  to  the  shell;  but  the  odor  is  usually  more  or  less  stale.  Of  doubtful 
food  value.  In  the  Heavy  Spot,  parts  of  the  flattened  yolk  stick  to  the  shell; 
often  contains  Blood  Kings,  and  has  a  sour,  fetid  odor.  Yolk,  light  yellow. 
White,  watery,  and  often  a  light  yellow  color.  Very  bad. 

WHITE  ROTS,  OR  MIXED  ROTS: 

Usually  found  in  Fertile  eggs.  Styled  Mixed  Rots  by  some  on  account  of 
containing  broken  blood  rings,  broken  yolks,  and  many  Spot  conditions — Spots 
that  were  shaken  loose  from  the  shell  and  not  used  at  the  time;  also  because 
the  yolk  and  white,  which,  on  account  of  broken  membranes,  seem  to  be  com- 
pletely mixed. 


-A.  H>  BARBER  CREAMERY  SUPPLY  CO.,  CHICAGO,  ILL.  __ 

WHEN  CANDLING: 

When  rotated,  the  yolk  is  not  distinguishable  separately;  the  entire  con- 
tents appear  as  a  loose,  light-colored  mass;  hence  the  name  Light  or  .White  Rot. 
ShoWs  some  shrinkage. 

WHEN  BROKEN: 

Contents  are  thoroughly  mixed,  a  sickly,  pale  yellow  in  color,  and  an 
offensive,  sour  odor.  Yolk  and  white  not  distinguishable  separately,  and  thin 
and:  watery. 

NOTE: 

Not  detected  readily  by  a  novice  in  candling  unless  when  rotating  he 
notices  the  very  loose  condition  of  the  yolk  and  the  unusually  light  color  of  the 
contents. 

These  eggs  are  an  advanced  stage  of.  the  Badly  Heated  (Soft  Yolk)  or 
Sunken  Spot  eggs.  Heretofore  some  cahdlers,  for  the  want  .of  a  better  name, 
styled  them  Sour  Rots,  or  Mixed  Rots,  using  this  last  term  principally  on  account 
of  the  mixture  of  white  and  yolk,  and,  too,  because  of  doubt  as  to  whether  to 
term  it  by  any  one  of  the  three  names  mentioned.  On  account  of  this  confusion 
of  terms,  many  dealers  have  not  taken  the  trouble  to  name  or  chart  the  advanced 
stage  of  the  Badly  Heated  (Soft  Yolk)  or  Sunken  Spot  eggs;  taking  it  for 
granted,  no  doubt,  that  the  candler  understood  that  when  the  eggs  mentioned  in 
the  foregoing  have  arrived  at  the  complete  yolk-breaking  stage,  they  are  unfit 
for  food  purposes.  The  term  White  Rot,  then,  may  be  useful  in  designating  the 
final  passing  of  its  immediate  predecessors. 

RED  ROTS,  OR  MIXED  ROTS: 

Usually  appears  in  the  Infertile  egg.  Age  and  weakened  membranes,  coupled 
with  heat,  partly  decomposes  the  contents  and  makes  them  thin  and  watery. 
The  weakened  membrane,  too,  permits  of  seepage  of  the  yolk  into  the  white — 
one  of  the  conditions  which  also  makes  for  White  Rots.  Some  persons  account 
for  the  Red  Rot  by  attributing  it  to  a  diseased  condition  of  the  ovaries,  causing 
blood  to  seep  through  the  soft,  flimsy  shell  before  it  had  fully  formed. 

WHEN  CANDLING: 

Shows  some  shrinkage,  but  not  necessarily  heavy.  The  entire  contents  are 
very  dark  colored;  the  white  scarcely  distinguishable.  When  rotated,  the  white 
and  yolk  roll  as  one  mass. 

WHEN  BROKEN: 

Yolk  is  much  darker  than  usual,  and  would  seem  to  be  compact  were  it 
not  for  the  presence  of  a  considerable  portion  of  it  mingling  with  the  white. 

NOTE: 

Less  seems  to  be  positively  known  about  the  Red  Rot  than  about  other 
eggs  in  the  tabooed  class— that  is,  as  to  the  cause  of  all  of  its  badness.  Suffice 
it  that  this  egg  with  its  extremely  dark-colored  yolk,  with  parts  of  it  mixed  with 
the  white — in  fact,  any  egg  with  a  breaking  yolk — would  have  a  difficult  time 
in  "getting  by"  the  average  housewife.  The  Department  of  Agriculture  asserts 
that  it  contains  enormous  amounts  of  bacteria. 

BLOOD  RING  ROTS: 

Eggs,  if  Fertile,  and  held  too  long  in  a  temperature  of  70°  F.,  or  over,  will 
begin  to  incubate — anywhere;  or,  if  Infertile,  to  weaken  and  spoil — in  an  incu- 
bator, under  sitting  hens,  when  exposed  to  the  sun  in  out-of-way  nests,  or  on 
the  bottom  layer  of  egg-cases.  This  incubation  develops  a  Blood  Ring  as  the 
temperature  gets  higher.  The  Blood  Ring  is  the  embryo  chick,  the  germs  of 
which  were  killed  on  account  of  low  temperatures  before  they  were  fully 
incubated.;  At  a  temperature  of  103°  F.,  this  germ  will  appear  in  twenty-four 
or  forty-eight  hours. 


A.-H-.  BARBER  CREAMERY  SUPPLY  CO.,  CHICAGO,  ILL. 

WHEN  CANDLING: 

Shows  some  shrinkage,  but  not  necessarily  heavy.  The  yolk  shows  as  a 
dark  mass  at  the  top  of  the  egg.  On  this  yolk,  a  distinct,  thread-like  dark  ring 
will  appear  when  the  egg  is  rotated,  varying  in  size  from  half  an  inch  in 
diameter  and  under. 

WHEN  BROKEN: 

The  hatch-spot  shows  clearly  in  the  yolk,  surrounded  by  BTood  Rings  and 
other  blood  streaks.  The  white,  thin  and  watery. 

NOTE: 

Light  Blood  Rings  are  considered  by  some  authorities  as  of  a  certain  value 
for  food  purposes.  But  the  Federal  Government's  regulations  do  not  seem  to 
make  any  distinction  between  Light  and  Heavy  Blood  Rings;  therefore  it 
would  seem  scarcely  worth  while  to  try  to  put  a  Light  Blood  Ring  through. 

GREEN  WHITES,  OR  GRASS  ROTS: 

Grass  has  nothing  to  do  with  the  greenish  tint  in  the  white  of  this  egg. 
Hard  to  account  for  except  that  as  they  are  prevalent  in  the  wet,  spring  months, 
and  as  almost  invariably  the  green  tint  is  found  in  the  Caked  or  Washed  Dirties 
and  Cracks,  it  is  to'  be  presumed  that  the  germ  which  infests  this  egg  is  not 
produced  by  heated  conditions,  as  is  the  case  with  whole-shelled  and  clean  eggs. 

WHEN  CANDLING: 

Hard  to  detect  under  the  candle,  except  that  the  contents  appear  very  light 
— too  light  to  be  normal. 

WHEN  BROKEN: 

The  yolk  is  usually  firm,  but  tough,  and  occasionally  parts  of  it  are  found 
to  be  mixed  with  the  white.  If  decomposition  has  set  in,  there  is  a  fetid  odor; 
otherwise,  the  odor  might  be  good.  But  if  the  greenish  tint  shows  in  the  white, 
to  Be  safe,  discard  this  egg. 

SOUR  ROTS: 

Another  egg  that- is  hard  to  catch  under  the  candle,  except  that  the  white 
might  appear  to  be  thiek,  or  the  yolk  might  be  partly  mixed  with  the  white  on 
account  of  broken  membranes,  or  if  your  sense  of  smell  is  acute  enough  to 
detect  the  sour  odor  before  the  egg  is  broken. 

WHEN  BROKEN: 

.  Unless  the:  above"  conditions  prevail,  as  broken  membranes  or  thick  whites, 
only  the  sour  odor  will  betray  this  egg.  Considered  unfit  for  food  purposes  if 
this, odor  is  evidenced. 

NOTE: 

As  the  Green  White  and  Sour  Rot  eggs  can  be  scarcely  detected  against 
the  light,  even  by  expert  candlers,  some  authorities  seldom  mention  the  exist- 
ence of  these  eggs,  except  that  the  Badly  Heated  and  Sunken  Yolk  eggs  in  the 
advanced  stage  are  sdmetimes  inaptly  termed  ( 'Sour  Rots. ' ' 

PERCENTAGE  OF  GRADES  AND  LOSS  IN  EGGS: 

In  the  spring,  during  Storage  Packing,  many  dealers  estimate  the  grades 
and  loss  as  follows,  (basing  400  cases  to  the  car). 

Loss:      Mashed    and    Shorts .00%%       2  cases. 

Seconds:      Small,    Checked,    Dirty .14%%     58  cases. 

No,  1    . 85     %  340  cases. 

The  foregoing  figures  vary  according  to  the  sections  of  Small  or  Large  egg 
production.  But  5  per  cent  either  way  should  about  catch  the  extremes,  as: 
Large  egg  sections,  should  yield  90  per  cent  No.  1;  and  Small  egg  sections,  80 
per  cent  No.  1.  In  •summer,  eggs  from  cool  climates  show  a  higher  percentage 
of  No.  1.  Figures  are  too  varied  to  try  to  give  an  average  estimate  here. 

FIGURING  COST  PER  DOZEN,  GIVEN  PRICE  PER  CASE: 

Divide  by  3,  and  point  off  three  places  to  the  left. 


A.  H.  BARBER  CREAMERY  SUPPLY  CO.?  CHICAGO,  ILL. 

COLD  STORAGE  TEMPERATURE  AND  HUMIDITY: 

Temperature,  29-30°  F.     Humidity,  82-80%. 

TO  KEEP  EGGS  FROM  SWEATING: 

Before  taking  the  eggs  into  a  warm  temperature,  spread  them  out  on  clean, 
slat-shelved  poultry  racks;  or  transfer  them  from  the  cases  to  cages  made  of 
wire  mesh;  and  have  1-inch  cleats  on  the  bottom,  to  allow  the  circulation  of  air 
underneath  if  several  cages  are  to  be  dried  at  the  same  time.  Eemove  fillers,  but 
leave  flats  between  layers. 

Whether  using  the  racks  or  #ages,  after  the  eggs  are  taken  to  the  higher 
temperature,  turn  the  electric  fan  on  them  until  they  are  thoroughly  dry.  Candle 
carefully  after  drying. 

TO  DISTINGUISH  STORAGE  EGGS  FROM  FRESH: 

It  seems  to  be  easily  done  by  any  one  not  actively  engaged  in  the  egg  busi- 
ness; but  storage  egg  dealers,  or  veteran  egg-candlers  do  not  seem  to  be  able  to 
pick  them  out.  The  veterans  can  tell  a  Held  egg,  but  they  cannot  say  if  the 
egg  has  been  held  in  or  out  of  storage. 

SHRINKAGE: 

This  refers  to  the  air-space.  The  area  of  the  air-space  shows  the  extent 
of  the  shrinkage. 

TOP  AND  BOTTOM: 

In  this  book,  when  mention  is  made  of  the  "top"  of  an  egg,  the  large  or 
butt  end  is  meant;  the  small  or  pointed  end  is  the  "bottom77  of  an  egg. 

TO  DETECT  AGE  IN  EGGS: 

Eggs  begin  to  evaporate  soon  after  they  are  laid,  causing  a  shrinkage  of 
the  contents;  the  vacuum  created  on  account  of  this  shrinkage  fills  with  air, 
and  is  termed  the  "air-space." 

No  air-space  denotes  a  Strictly  Fresh  egg.  As  the  age  of  the  egg  increases 
the  space  grows  larger. 

Some  persons  claim  that  an  egg  is  about  a  month  old  if  the  circumference 
of  the  air-space  at  its  widest  part  is  of  the  circumference  of  a  ten-cent  piece; 
when  it  gets  around  to  the  circumference  of  a  twenty-five  cent  piece,  it  is 
between  six  and  nine  months  old.  If  held  outside  of  cold  storage,  this  last 
condition  would  stamp  the  egg  as  Stale.  Eggs  evaporate  more  rapidly  outside 
of  cold  storage. 

FERTILITY  OF  EGGS  AFTER  SEPARATION: 

Eggs  are  sometimes  Fertile  after  the  male  bird  has  been  removed  for  as 
long  as  21  days,  but  as  a  rule  the  fertility  is  practically  gone  the  tenth  day, 
and  often  earlier  than  this.  This  depends  considerably  on  the  individual  and 
perhaps  the  vitality  of  the  bird. 

AGE  TO  BEGIN  HATCHING: 

HENS     1  year  old;  incubation  21  days;  useful  5-10  years. 

TURKEYS    1      "       "             "           28      "         "  10  " 

DUCKS    1      "       "             "       28-35      "         "  10  " 

GEESE    1      "       "             "      30-35      "         "  10      " 

GUINEAS     1      "       "             "           25      "         "  10  " 

PIGEONS    1      "       "             "           18      "         "  10  " 

Pigeons  hatch  5  pairs  a  year,  feathered  fully  in  4  weeks. 

SUMMARY. 

It  will  be  noticed  that  the  specifications  for  No.  1,  Spring  storage  stock, 
March,  April,  and  May,  call  for  "Fresh  Gathered  stock,  from  clean,  regular 
nests."  Eggs  gathered  in  these  months  are  the  soundest  and  best  flavored  eggs 
of  the  year.  Further,  by  keeping  them  in  cold  storage  they  are  better  preserved 
than  if  kept  outside  of  cold  storage;  because  the  cold  temperature  of  the  rooms 
disposes  of  the  heat  problem,  the  worst  enemy  of  the  egg,  and  a  certain  humidity 
in  the  egg-rooms  prevents  dry,  atmospheric  conditions  from  absorbing  moisture 
from  the  egg  and  lessens  evaporation — shrinkage.  The  equalization  of  the  two 
in  proportion  brings  the  eggs  out  of  cold  storage  in  good  condition  after  nine 
or  twelve  months'  holding. 


A.  H.  BARBER  CREAMERY  SUPPLY  CO.,  CHICAGO,  ILL. 

On  the  other  hand,  eggs  held  outside  of  cold  storage  evaporate  rapidly, 
because  of  the  dry,  warm  air  absorbing  moisture  in  the  egg,  and  but  little  if 
any  moisture  in  the  atmosphere  of  sufficient  duration  to  assist  in  lessening 
evaporation;  hence  the  Stale  egg,  even  if  held  one-third  of  the  time  a  Storage 
egg  is  held. 

A  Storage  egg  put  away  in  the  spring  and  held  for  the  season,  until  January 
first,  would  not  be  considered  a  Stale  egg  by  the  trade,  because  the  sanitary 
condition  under  which  it  is  held,  coupled  with  the  cool  and  humid  atmospheric 
surroundings,  keeps  it  as  sweet  as  it  went  in,  and  its  nutritive  value  would 
not  have  been  lessened  in  "the  least. 

Eegarding  Summer  Seconds,  or  Heated  eggs:  It  should  be  understood  that 
eggs  begin  to  deteriorate  from  the  time  they  are  laid,  and  rapidly  in  hot 
weather,  when  bacteria  apparently  thrive  best;  so  it  behooves  the  producer  to 
exercise  more  care  with  his  Summer  stock  than  with  the  Spring  or  Winter 
eggs.  Bacteria  may  be  present  in  a  Heated  egg  to  a  certain  extent,  but  not 
enough  to  harm  any  one;  and  until  the  egg  shows  every  evidence  of  being  unfit 
for  food,  it  may  pay  to  use  some  caution  as  regards  discarding  them  entirely. 

When  an  egg  shows  that  it  will  not  stand  much  handling  or  shipping,  a 
producer  would  have  the  choice  of  taking  it  to  his  dealer  for  his  ruling,  use 
for  flavoring  purposes  at  home,  or  cook  for  chicken  food.  It  would  be  poor 
business  to  take  a  chance  on  the  consumer  discovering  the  condition  of  the  egg 
mentioned. 

" Breakers/'  after  candling,  break  the  shells  of  eggs,  and,  as  an  extra  pre- 
caution, examine  the  contents  closely  before  using.  If  the  yolks  show  a  weak- 
ened, heated  condition,  but  if  the  odor  is  a  little  stale  (not  fetid  or  sour)  they 
will  use  them;  because,  though  some  bacteria  may  be  present,  the  extreme  heat 
employed  in  manufacturing)  the  product  would  effectually  dispose  of  them  or 
the  slightly  stale  odor.  But  when  an  egg  gets  close  to  the  Badly  Heated,  Sunken 
Yolk  (Floater)  stage,  it  would  have  a  poor  chance  in  qualifying  as  a  "breaker  V 
product  upon  arrival. 

All  Blood  Rings  are  placed  under  the  ban;  because,  though  a  Light  Blood 
Ring  might  go  through  the  "desiccating"  process  with  the  extremely  heated 
temperatures  used  and  emerge  as  an  egg  powder,  practically  germless  and  whole- 
some, yet  the  United  States  Department  of  Agriculture  feels,  no  doubt,  that  the 
line  must  be  drawn  somewhere,  lest  the  confusion  and  misunderstandings 
engendered  in  discriminating  between  Light  and  (undoubtedly  bad)  Heavy  Rings 
would  be  too  great  and  not  worth  the  trouble  of  making  the  distinction. 

If  an  egg  started  on  a  journey  as  a  Light  Ring,  but  arrived  as  a  Heavy 
Ring,  would  the  responsibility  be  fixed  upon  the  owner  of  the  egg  at  the  Heavy 
Ring  stage  if  distinction  were  made  between  Light  and  Heavy  Rings?  The 
present  ruling  dispels  all  doubt. 

At  times  a  blood-clot  will  be  noticed  in  an  egg;  but  if  the  egg  shows  every 
sign  of  being  perfectly  good,  outside  of  the  clot,  it  is  just  as  good  as  it  looks; 
because  the  clot  simply  means  that  a  small  blood-vessel  has  been  ruptured  during 
the  formation  of  the  egg,  and  the  removal  of  the  clot  before  using  is  all  that 
is  necessary.  Do  not  confuse  these  eggs  with  Red  Rots  or  Blood  Rings. 

In  another  part  of  this  book  mention  is  made  of  the  ' '  Grass  Egg, ' '  and  that 
grass  has  nothing  to  do  with  its  bad  condition,  nor  has  it;  but  grass  or  any 
green  food  may  have  a  tendency  to  make  dark  yolks.  Housewives  prefer  the 
darker  yolks  because  they  make  a  more  appetizing  appearance  when  sen  ed 
"straight  up"  and  are  more  wholesome  appearing,  even  out  of  the  shell  before 
using,  than  the  pale  yolks;  but  there  is  not  a  particle  of  difference  in  the  nutri- 
tive value  of  the  pale  and  dark  yolks.  As  the  feeding  of  milk,  tallow,  and  white 
eornmeal  will  bleach  a  chicken's  flesh,  the  want  of  green  foods  will  produce 
pale  yolks  in  eggs. 

For  sanitary  reasons,  it  is  well  for  the  housewife  to  wash  eggs  just  before 
usin<r  them:  but  a  dealer  should  never  wash  eggs  for  market  purposes,  as  it  washes 
off  the  mucilaginous  coating  that  to  a  great  extent  protects  the  eggs  from  mold. 
Without  this  coating,  washed  eggs  are  very  susceptible  to  germs  and  mold;  there- 
fore they  cannot  be  used  for  storage  purposes. 


A.  H.  BARBER  CREAMERY  SUPPLY  CO.,  CHICAGO,  ILL, 

Those  of  you  who  have  not  made  a  study  of  candling  should  do  so;  not 
only  for  financial  reasons,  but  you  will  find  a  certain  pleasure  in  the  study, 
and  a  positive  pleasure  in  the  knowledge  that  any  stock  that  might  be  sent  out 
from  your  hands  has  another  name  besides  just  eggs — "Quality!" 

LIVE  POULTRY. 

It  may  not  be  amiss,  herein,  to  touch  upon  the  subject  of  farm  poultry,  as 
much  has  been  said  about  the  small-sized  poultry  and  eggs. 

Many  assert  that  small  birds  lay  small  eggs;  others  declare  they  do  not. 
Veteran  poultry  and  egg  dealers  who  have  handled  vast!  amounts  of  both  at 
wholesale  say  they  fight  shy  of  either  if  fair  to  large  sizes  of  poultry  and 
eggs  can  be  obtained  instead. 

A  veteran,  wholesale  poultry  dealer  when  asked  his  reasons  for  discriminat- 
ing against  small-sized  poultry  and  why  he  advised  against  raising  them,  said: 

"I  can  not  sell  the  small  birds  for  as  much  par  pound  as  the  larger  b^fd 
— often  a  difference  from  two  to  four  cents  a  pound,  dressed.  If  for  no  other 
reason,  the  one  given  should  make  them  decidedly  unpopular  for  market  use. 

"As  for  raising  them,  they  consume  fully  as  much  feed  as  the  larger 
varieties,  and  consequently  cost  "more  per  bird  per  pound  to  feed  and  care  iqr, 
and  bring  less  per  bird  per  pound  on  the  market.  Therefore,  in  order  to  beat 
that  handicap,  they  should  be  phenominal  layers.  Some  claim,  the-y  are— the 
raisers  of  small  poultry  who  inherited  the  custom  from  their  ancestors." 

Some   persons   might    dispute   the   poultry   man's   assertion   that   it    costs   as 
much  to  feed  small  fowls,  as  large  ones;  but  if  there  is  any  difference  at  all^- 
^presumably    in   favor    of    the    small    fowls    when    cooped— it    would    scarcely    be 
heai'ly  enough  to  offset  the  higher  prices  obtained  for  the  larger  birds. 

:  And  there  is  no  doubt  that  there  are  just  as  prolific  layers  among  such  broeds 
as  Plymouth  Eocks,  .Wyandottes,  Rhode  Island  Eeds,  and  the  like,  as  there  are 
among  the  smaller  breeds;  as  the  numerous  egg-laying  contests  in  different  parts 
of  J~.e  country  have  proved. 

But  in  my  opinion,  the  size  of  the  bird  does  not  always  determine  the  size 
of  the  egg  it  lays.  I've  known  Brahma's  to  lay  small  eggs  upon  occasion, 
and  Minorca's  large  eggs  upon  occasion;  at  other  times  the  same  birds  would 
perform  just  the  opposite. 

With  respect  to  the  small  bird  as  a  retail  market  proposition,  the  fact  is 
forced  upon  us,  whether  to  our  liking  or  not,  that  the  average  housewife  does 
not  like  it,  principally  because  it  has  little  fat,  and  a  bird  with  little  fat  is 
scarcely  ever  a  tender  one. 

Eaising  large  breeds  of  poultry,  then,  suitable  for  eggs  and  market  pvir- 
poses,  seems  to  be  the  sounder  proposition,  on  account  of  obtaining  for  them 
more  money  per  bird  and  pound,  and  at  the  same  or  hardly  much  more  cost  of 
feed  and  care  than  that  expended  for  the  smaller  birds,  which  are  forcer!  to  be 
sold  for  less  money  per  bird  and  pound,  as  the  poultry  man  said. 

In  very  hot  weather  only,  small  birds  might  have  a  chance  to  Compete  with 
the  larger  birds  in  the  live  poultry  market,  but  never  ".in  the  dressed  poultry 
market,  where  the  price  of  heavy  poultry  is  always  higher  than  the  lighter  stock 
— this  refers  to  fowls  and  springs:  not  broilers. 

If  two  farmers  drove  up,  one  with  a  coop  of  20  Barred  Eock  fowls,  weigh- 
ing 100  pounds,  the  other  with  a  coop  of  20  Leghorn's,  weighing '60  pounds,  -the 
result  should  show  something  like  the  following: 

20  Eocks,  100  pounds,  at  18  cents .$18.00 

20  Leghprns,  60  pounds,  at  16  cents 9.60 

Balance  in  favor  of  Eocks ....$.  8.40 

:  The  foregoing  is  not  exaggerated,  and  at  the  time  of  this  writing  the:  price 
in  the  country  for  fowls  is  211/£  cents,  .  •  .:  .  ST.:! 


A.  H.  BARBER  CREAMERY  SUPPLY  CO.,  CHICAGO,  ILL. 

In  the  big  markets  the  small  fowls  and  springs  are  the  last  thing  sold,  and 
at  a  discount  from  the  larger  poultry's  price.  Call  it  prejudice  if  one  wills,  but 
the  wholesaler  is  "facing  a  condition;  not  a  theory.7'  Even  if  the  two  lots 
of  live  poultry  mentioned  were  sold  at  the  same  price  per  pound,  the  difference 
in  favor  of  the  larger  breed  would  be  $7.20.  And  figuring  eggs  at  25  cents  a 
dozen,  the  Leghorns  in  the  example  given,  would  have  *  to  lay  in  two  months, 
402  more  eggs  than  the  Eocks  laid  in  the  same  space  of  time  to  overcome  the 
handicap  of  the  price  and  weight  of  the  Eocks. 

The  wholesaler  is  very  much  in  earnest  in  his  endeavor  to  weed  out  small- 
sized  poultry,-  and  some  dealers,  a  few  years  ago,  offered  tO'^frade  any  heavy 
breed  cockerel  they  had  for  a  smaller  bird — not  pound  for  pound,  but  'bird  for 
bird, — taking 'the  loser's  end;  and  the  majority  of  the  breeders  offered  by  the 
wholesalers  were  fit  to  grace  any  poultry  show. 

In  conclusion,  one  should  think  if  the  wholesalers  have  any  sentiment  at  all 
in  connection  with  any  particular  poultry  breeds,  those  breeds  most  suitable  for 
all-round  market  purposes  would  have  the  first  claim  to  their  affections. 

STUFFED,  SICK,  OR  CRIPPLED  POULTRY. 

All  live  poultry  buyers  are  agreed  that  the  worst  evil  they  have  to  contend 
with  is  "croppy,"  sick,  or  crippled  poultry.  The  following  is  a  composite  state- 
ment of  their  views: 

"When  poultry  is  brought  in  stuffed  with  shelled  corn,  wheat,  or  other  hard 
grains,  the  buyer  cannot  get  the  stock  back  'on  to  a  regular  feed  until  the 
"hard  feed  works  out  of  the  craws.  The  bird  is  sluggish  for  days,  and  if  a  car- 
loi  buyer  takes  up:  the  stock,  he  refuses  to  buy  them  in  a  croppy  condition  unless 
he  is  allowed  a  "dock,"  or  weight  allowance,  which  is  usually  about  5  per  cent. 
This  dock  often  causes  a  loss  to  the  buyer,  particularly  if  the  poultry  had  been 
bought  on  a  basis  of  a  small  margin  of  profit,  as  90  per  cent  of  the  live  poultry 
is  bought. 

"It  is  against  the  law  to  stuff  live  poultry  in  New  York  city,  where  a 
shipper  used 'to  stuff  it  in  the  old  days  to  keep  from  going  broke;  but  the 
raiser  is  not  up  against  anything  like  that,  as  he  is  obtaining  10  to  1  compared 
to  the  shipper's  profit,  even  if  the  raiser  sells  with  empty  craws. 

"It  may  interest  the  seller  to  know,  too,  that  the  shippers  sustain  a  dead 
loss  on:  Scaly  Legged,  Swelled  Vent,  Crooked  Breasts,  Crippled  or  Sick  birds. 
This  stock  is  graded  as  "culls"  by  dressers,  and  is  always  sold  far  below  cost, 
if  sold  at  all 

"  Carlot  buyers  of  live  poultry  will  not  put  the  foregoing  class  of  stock  into 
their  'cars  at  all  if  they  can  be  detected  before  they  are  loaded;  and  if,  by 
accident  or  otherwise,  they  get  into  the  cars,  the  inspectors  at  destination  points 
detect,  them,  and  refuse  to  allow  them  to  be  placed  on  sale.  Even  with  extra 
•precautions  taken  at  the  receiving  end,  the  death  loss  en  route,  at  times  wipes  out 
the  profit  on  the  venture  .as  a  whole. " 

A;  live   poultry   dealer    does   not   object- to   a   small   amount   of   feed   in   the 
craws,  and  where  the  intent  has  not  been  to  stuff  them;  but  in  any  event,  it  does 
iiiiot  seem  to  be  altogether  right  to  sell  $3-a-hundred  corn  as  $18-a-hundred  poultry. 
-It  seerns  to.be  wrong,  viewed  from  any  angle. 

Were  i!t  not  for  the  many  fair  customers,  the  average  poultryman  would 
have  to, go  out  of  business,  and  if  the  "stuffers"  and  the  sellers  of  nick  and 
crippled  poultry  understood  that  the  poultry-buyer  often  has  a  difficult  time  in 
making  a  living  with.  No.  1.  poultry,  it  is  hard  to  believe  that  they  would 
deliberately  burden  Mm  with  stock  that  produces  a  dead  loss. 

PERCENTAGE  OF  WEIGHT  GRADES  IN  POULTRY: 

No.  1  Poultry,  under  3  pounds . 20% 

•  No.  1"  Poultry,  from    3  to  3%  pounds. 24% 

No.  1  Poultry,  from    3y2  to  4i/2  pounds 36% 

No.  1  Poultry,  from    4%  to'  5%  pounds t  . 14% 

No.  1  Poultry,  from:  5^    and    up. .  . . 2% 

No.  2  Poultry,  all  weights  ., . 4% 


A.  H.  BARBER  CREAMERY  SUPPLY  CO.,  CHICAGO,  ILL. 

TO  DETERMINE  BUYING  PRICE  OF  LIVE  POULTRY  TO  CLEAR  1  CENT 
PER  POUND  PROFIT,  GIVEN  DRESSED  OFFER  DELIVERED: 

25  birds,  2V&c  per  head. 

Dressing   cost,   100   Ibs $0.625 

Express  or  Freight,  100  Ibs 1.00 

Ice  (Barrel  Pack),  100  Ibs 25 

Package   (Barrel),   100  Ibs .20 

Fixed  Expense    (office,   etc.),  100  Ibs 50 

Divide  by  Dressed  Yield  85 $2.575 

Dressed  Expense $3.03 

Take    Ic    less   offer $13.00 

Subtract  Dressed  Expense 3.03 


Cost,   Dressed    Buy $  9.97 

Multiply  by  per  cent  yield 


Cost  of  Live  Buy $  8.47 

This  example  does  not  cover  box-packed  or  milk-fed  stock.  To  cover  any 
individual  case,  add  or  subtract  costs  or  yields  as  apply. 

The  buying  price  resulting  in  the  foregoing,  with  expenses  added  as  listed, 
should  show  a  profit  of  1  cent  per  pound  on  a  14-cent,  dressed,  delivered  offer. 
It  works  the  same  with  any  price. 

POULTRY  BOX  MEASUREMENTS. 

The  National  Poultry,  Butter  &  Egg  Association,  recommend  standard  sizes 
for  each  size-grade  of  dressed  poultry,  and  material  of  White  Wood  or  White 
Tupelo,  nailed — not  tongued  or  grooved. 

They  advise  the  standardization  of  poultry  boxes  of  the  following  dimen- 
sions: 


Dry-Picked    Broilers,    One    Layer,    Breast    Up. 

Length  Width  Depth  Ends  E.T.B. 

15  Ibs.    under. 

16  @  20    Ibs... 
20(3)24    Ibs.... 
25@30    Ibs... 

Dry-Picked   Chickens,    One   Layer,    Breast   Up. 

31  @36    Ibs....   19  17  6  %  % 

Dry-Picked     Chickens,  Two  Layers,  on  Sides. 

31  @  36    Ibs 16  14  7  V2       5-16 

Dry-P'cked   Chickens,    One   Layer,   on    Sides. 

37@42    Ibs....   29  17  3V2       %  % 

Dry-Picked  Chickens,  Two  Layers,  on  Sides. 

37  @  42    Ibs IT  15  7  %  % 

43(3)48    Ibs....    18  16  7%       %  % 

49  (ft)  58    Ibs 18V2       16  7%       %  % 

5Q  Ibs.   &  over.   18V2       18  8V2       %  % 

(Outside  cleats  on  last  three.) 

Dry-Picked   Fowl,   Two   Layers,   on   Sides. 

31  @36    Ibs....    151/2        131/2 


37  (ft)  45    Ibs 16            14            7i/2  %  % 

46^)54    Ibs....    161/2       15            8  %  % 

55  @  66    Ibs 17           16           8V2  %  % 

68   Ibs.   &  over.   18           17           9  %  % 
(Outside  cleats  on  last  three.) 

Dry-Picked  Ducks,  Two  Layers   (O.  S.  Cleats). 

42  (a)  52    Ibs 20           13i/2       7i/2  %  5-16 

53  @  62    Ibs....   23           14           8  %  % 

60  Ibs.    &   over.    24            14%        8%  %  % 


Dry-Picked  Geese,  Two  Layers   (O.   S.   Cleats). 

All  weights    ...   28  19         12  %  % 

Dry-Picked    Turkeys    (Outside   Cleats). 
Y.  toms,  11  Ibs. 

and    under...   26  22         12  %  y2 

Y.     toms,     over 

11  Ibs 27  25         12y2       %  ya 

Hens,      11      Ibs. 

and    under...   22  20         10y2       %  % 

Hens,     over     11 

11  Ibs 24  20         11^       %  ^ 

Scalded   Broilers,   Breast  Up. 

15    Ibs..    under.    14  13  3y2       %  % 

17  (3j21    Ibs....    16  16  4  %  % 

22(0)24    Ibs 16  16  4  %  % 

26@31    Ibs....    18  16  4i/2       %  % 

Scalded  Fryers,   Breast   up. 

32@36    Ibs....   18  17  5  %  % 

Scalded  Roasters,  Two  Layers,  on  Sides. 

37  (ft)  42    Ibs....    17  15  7  %  % 

43(3)46    Ibs 171/2       15  1%       %  % 

47@54    Ibs....    18y2       17  8  %  % 

55  Ibs.   &   over.   20  18  8  %  % 

(Last  three  with  outside  cleats.) 

Scalded  Fowl,  Two  Layers. 

31  (a).  36    Ibs 14i/2       13%       7  %  % 

37(3345    Ibs....    16           14i/2       7y2  %  % 

46  @  54    Ibs 17            15            8  %  % 

55  @  66    Ibs 18           16           8%  %  % 

67  Ibs.   &   over.    18           17           9  %  % 
(Outside  cleats  on  last  three.) 


A.  H.  BARBER  CREAMERY  SUPPLY  CO.,  CHICAGO,  ILL. 

MARKETING  BUTTER. 

Government  regulations  forbid  more  than  16  per  cent  moisture  in  butter 
offered  for  sale — to  be  exact,  15.99. 

There  is  no  Government  ruling  as  to  salt  content,  but  dealers  prescribe  that 
butter  shall  not  contain  more  than  3%  per  cent;  anything  over  that  figure  they 
take  off — that  is,  any  considerable  figure  over  3%  per  cent. 

It  would  be  a  difficult  matter  for  a  farmer  to  determine  when  his  stock  of 
butter  is  in  excess  of  16  per  cent  moisture;  but  there  should  be  no  cause  to 
worry  on  that  score,  because,  as  a  rule,  excess  moisture  conditions  prevail  only 
when  the  stock  has  been  deliberately  adulterated  with  water  or  milk.  The  aver- 
age farmer's  output  of  butter  usually  scores  either  a  little  below  or  not  enough 
over  the  limit  to  hurt  anybody. 

Some  persons  have  tried  selling  a  mixture  based  on  the  theory  that  "one 
pint  of  milk  or  water,  with  a  pound  of  butter,  makes  two  pounds  of  butter." 
But  the  United  States  authorities  have  already  made  that  a  costly  business  for 
the  few  who  have  tried  it,  principally  in  the  large  cities. 

This  particular  brand  of  "moonshine"  butter  should  be  detected  at  a  glance 
as  the  presence  of  excess  moisture  is  unmistakable;  usually  showing  the  milk 
or  water  plentifully  interspersed  over  the  top  of  the  butter. 

TO  WASH  OUT  EXCESS  SALT: 

An  old-fashioned  way  would  be  to  break  the  butter  into  chunks  about  the 
size  of  a  baseball  (if  it  is  chilled),  then  place  the  pieces  in  a  tub  or  barrel,  and 
run  enough  water  into  the  receptacle  to  cover  the  butter.  Let  it  stand  over 
night,  and  the  salt  will  be  found  to  have  been  washed  through  to  the  bottom. 

TO  WORK  OUT  EXCESS  MOISTURE: 

Simply  squeeze  the  water  out  by  hand. 


MARKETING  HIDES. 

PREPARING  HIDES  FOR  MARKET: 

Scrape  off  any  meat  adhering  to  the  hide,  and,  as  soon  as  possible  after 
stripping,  spread  it  out  in  a  basement  or  barn,  with  the  hair  side  down.  Strew 
salt  liberally  on  every  part;  if  no  hide  salt  is  at  hand,  table  salt  will  answer. 
Stack  the  hides  on  top  of  each  other.  They  will  keep  a  considerable  length  of 
time  if  treated  in  this  manner. 

WHEN  TAKING  TO  MARKET: 

Tie  up  in  bundles,  with  strong  twine,  hair  side  out.  • 

SHEEP  PELTS: 

Salted  down  the  same  as  hides,  except  that  they  need  airing  from  time  to 
time,  which  should  be  done  by  taking  them  up  separately  and  restacking. 

N.  1  GRADE: 

Any  cow  or  steer  hide  that  is  free  from  any  blemish.     Bought  by  the  pound. 

No.  2  GRADE: 

Grubby,  Butt-branded,  Cuts,  Dragged,  Hair-slipped  or  Tainted.  Bought  by 
the  pound  at  a  lower  figure  than  No.  1  stock. 

BULL  HIDES: 

Graded  for  No.  1  and  No.  2  the  same  as  cow  or  steer  hides,  but  they  bring 
considerably  less  money  per  pound  than  the  class  mentioned. 

HORSE  HIDES: 

Same  grading,  but  bought  by  the  piece. 


THE  CANDLER  WITHOUT  A  FAULT 


THE  OLD  WAY  IS 

Slow 

Expensive 

Unprofitable 

Unsanitary 
Unsystematic 

Uncomfortable 
Poor  Product 
Eye  Strain 


OLD  WAY 


THE  GRANT  WAY  IS 

Daylight 

Money-Saving 
Speedy 

True  Test 
Comfortable 

Systematic 

Sanitary 

Eye  Saving 


I 


NEW  WAV-Model  No.  5 


;  . 


SHOWING    DIFFERENT  GRADES  OF  EGGS 
AS  THEY  APPEAR  IN  THE  CANDLER 


THE  GRANT  EGG  CANDLING 

CHART  FOR  THE  PROPER 

CANDLING  OF  EGGS* 

Illustrated  in  eleven  colors,  shows 
how  a  good  egg  should  look  under 
the  candler  and  also  describes 
every  known  form  of  bad  or 
doubtful  eggs,  with  the  exact 
reproduction  just  as  the  egg 
really  looks  in  an  egg  candler 

Educational.  Every  one  who 
handles  eggs  should  have  one  of 
these  charts.  Size  19  x  25, 

Price   postpaid $  1 .00 


All  Prices  F.  O.  B.  Chicago 

Subject  to  market  changes  without  notice. 


A.  H.  BARBER  CREAMERY  SUPPLY  CO.,  CHICAGO 


Grant  Da-Lite  Egg  Candlers 


The  term  Da-Lite  as  applied  means  that  you  have  no  dark 
room  to  build.  The  dark  room  is  enclosed  within  the 
Grant  Da- Lite  Egg  Candler,  so  that  it  has  perfect  darkness 
just  where  it  belongs — just  around  the  egg.  The  original 
cost  of  the  Grant  Da-Lite  Egg  Candler  is  even 
less  than  the  cost  of  constructing  a  place  for 
any  other  known  form  of  egg  candler. 

Grant  Da-Lite  Egg  Candlers  are  being 
used  by  most  all  the  produce  dealers  in  the 
United  States  as  well  as  thousands  of  retail 
merchants  and  there  is  no  section  but  what  we 
can  refer  you  to  users.  They  are  especially 
adopted  for  the  grocers  as  well  as  the  large 
produce  shippers. 


Model  No.  4 

For  electric   light    current. 

Equipped   for  use  with  batteries  extra 


$500 
1.00 


Adjustable  Stand 
Fits  Models  No.  4  and  5      .     50c 


Model  No.  5 

This    candler  is  also  made  double  for  man  to 
work  on  each  side  of  bench,  see  page  1       .       $7.50 


Model  No.  9 

The  portable  candler  for  grocer  counter  or 
huckster  wagon.  Comes  complete  fully  equipped 
including  special  battery  .  .  .  $6.45 

Extra  battery  (special  type)  for  replacements  .45 

Extra  lamp  bulb  for  replacement          .         .         .30 


Model  No.  3 

Designed  especia'ly  for  kerosene  lamp. 
Price  complete  including  lamp 


$7.00 


Always  specify  when  ordering  One  or  Two  light  holes 

Subject  to  market  changes  without  notice. 


A.  H.   BARBER  CREAMERY   SUPPLY   CO.,   CHICAGO 

DELTA  ELECTRIC  EGG  CANDLER 


Delta  Electric  Egg  Candler 

NOTE— By    removing    the    egg   attachment    you    have    a 
handy  Electric  Lantern 

Powerful  Light  Penetrates  Thickest  Shells 

The  DELTA  EGG  TESTER  is  suitable  for  use  by  all  handlers  of  eggs  not  located 
where  electric  light  service  is  available.  Operating  on  two  No.  6  dry  batteries  which 
can  be  purchased  as  readily  as  oil  from  all  hardware,  automobile  and  electrical  stores, 
it  has  great  burning  life  and  the  cost  of  fuel  is  low. 

Tests  Any  Time,  Anywhere 

It  is  designed  to  be  burned  for  long  or  short  periods  and  can  be  used  by  the  farmer 
or  grocer  who  only  tests  a  few  dozen  eggs  at  a  time  or  by  the  packer  who  tests  con- 
tinually. 

No  Danger  of  Fire— No  Oil,  Grease,  Dirt  or  Smell 

The  body  of  the  tester  is  made  of  heavy  sheet  steel  substantially  formed  and  ribbed 
to  give  great  strength.  It  is  handsomely  finished  in  baked  black  enamel  trimmed  in 
nickel-plate. 

Two  eggs  can  be  tested  at  the  same  time,  making  testing  as  fast  as  those  handling 
a  dozen  or  more  at  once.  Small  windows  are  cut  on  each  side  of  the  hood,  allowing 
a  stream  of  light  to  illuminate  cases  of  eggs  on  both  sides.  As  testing  should  be  done 
in  a  dark  room,  the  cases  are  illuminated  without  lighting  the  room.  ^  Eggs  can  be 
assorted  for  size  and  dirties  before  being  tested,  thereby  saving  assorting  after  they 
have  been  handled  for  testing. 

A  convenient  switch  instantly  turns  the  light  on  or  off.  A  heavy  flanged  base 
prevents  upsetting.  Has  a  convenient  bail  and  handle  for  carrying.  Will  hang  on 
the  wall. 

PRICE,  Lamp  complete  with  two  dry  cells. $2.70 

Lamp  only  without  dry  cells 2.00 

Haight's  Perfect  Egg  Tester 

A  tester  that  tests  perfectly  and  adapts 
the  city  cold  storage  and  large  receivers' 
system  of  candling  eggs  to  the  country 
dealers'  use  at  trifling  cost.  No  handler  of 
eggs  should  be  without  it.  Easily  operated, 
and  rapid.  Prepare  eggs  for  cold  storage 
by  it  with  perfect  safety. 

The  tester  stands  12  inches  high,  and  is 
8  inches  deep.  Made  substantially  of  tin, 
and  enameled  with  black  iron  enamel.  Fur- 
nished complete  with  No.  2  lamp. ..  .$1.50 

Subject  to  market  changes  without  notice 


A.  H.   BARBER  CREAMERY   SUPPLY   CO.,   CHICAGO 


Common  Egg  Tester 

Tin    globes    to    fit    over    incandescent 
electric  lights  for  testing  eggs. 
Price,  each  $0.40 

Little  Wonder  Egg  Tester 

can  be  used  anywhere  in  the  room.  Pressure  of  egg 
operates  light.  Can  be  carried  anywhere.  No  danger  of 
fire.  Used  by  merchants,  farmers,  hotels,  restaurants  and 
egg  dealers.  You  have  the,  benefit  of  an  electric  tester 
whether  your  town  is  equipped  with  electric  lights  or  not. 

The  batteries  can  be  replaced  when  exhausted  at  less 
price  than  you  can  buy  the  current  for  if  you  have  a 
.light  plant. 

Any  shady  corner  of  your  place  of  business  will  make 
an  ideal  place  to  do  the  work.  No  dark  room  to  accumulate 
filth. 

You  are  taking  no  risk  from  fire,  as  is  the  case  with 
the  lamp  device  in  a  box.  No  light  until  egg  touches  box. 
Out  as  soon  as  removed.  Price,  each $5.00 

Vegetable  Parchment  Paper  for  Poultry 

Our   Genuine  Vegetable   Parchment   Paper  is  absolutely   odorless,  tasteless,  and 
water,  grease,  air,  germ  and  acid  proof.     Used  extensively  for  wrapping  poultry  and 
lining  boxes.     We  can  furnish  this  in  any  size,  and  in  25,  30  or  40-pound  stock. 
Regular  sizes,  24x36  in.,  36x40  in.,   18x24  in.,  22x32  in.,  and  36x60  in. 

Per  pound  Per  pound 

30  Ib.  stock 

Less    than    50    Ibs $0.18 

In   50  Ib.   lots 

300  Ib.   lots 

500  Ib.   lots ' 16 

1,000  ib.  lots isy2 

.Special  sizes  will  be  cut  to  order  and  billed  on  above  prices. 
cutting  will  be  charged  at  above  prices. 

Parchment  paper  in   rolls,   made   from   30-lb.   weight   paper.     We   carry   in    stock 
9,  12,  13,  14,  15,   16,  18,  20  and  24  inch  rolls. 

Less  than  50  Ib.  lots,  per  Ib $0.18 

50  to   200   Ib.   lots,   per   Ib 

200  to   500   Ib.   lots,   per  Ib 

500  Ibs.  and  over,  per  Ib.' 16 

1 ,000  Ibs.   and  over,   per  Ib 

Requests  for  quotations  on  any  size  or  weight  of  vegetable  parchment,  plain  or 
printed,  will  receive  immediate  and  careful  attention. 
Roll  parchment  substitute  2j^c  less  per  Ib. 


25  Ib.  stock 
$0.20 


.18 


Waste   arising/in 


Manila  Wrapping  Paper 

Manila  Paper,  for  wrapping  poultry,  24x36,  per  Ib at  market  price 

Parchment  Poultry  Head  Wrappers 


Made  from  30-lb.  Stock 
Broilers     5x5x7x10             ..... 

PerM 
$075 

5M, 
PerM 
$0.63 

10M, 
PerM 
$0.62 

20M, 
PerM 
$0.59 

50M, 
PerM 

$0.56 

100M, 
PerM 

$0.55 

200  M, 
PerM 

$0.53 

Fowl    6x6\8T/xl2 

95 

82 

.81 

78 

.74 

.72 

.70 

Turkey    7x7x10x14 

125 

1  10 

108 

103 

98 

.95 

.93 

Made  from  40-lb.  Stock 

Broilers    5x5x7x10 

5M, 
PerM 
-$084 

10M, 
PerM 
$083 

20M, 
PerM 
$079 

50M, 
PerM 
$075 

100M, 
PerM 
$0.74 

200M, 
PerM 
$0.72 

Fowl     6x6x8^x12        

..   1.09 

1.08 

1.04 

1.00 

.96 

.94 

Turkey    7x7x10x14 

..    1.47 

1.44 

1.34 

1.31 

1.27 

Made  from  50-lb.  Stock 
Broilers    5x5x7x10          

5M, 
PerM 

..$1.05 

10M, 
PerM 
$1.04 

20M, 
PerM 
$0.99 

50M, 
PerM 
$0.94 

100M, 
PerM 
$0.93 

200M, 
PerM 
$#.90 

Fowl     6x6x8^x12 

..   1.36 

1  35 

1.30 

1.23 

1.20 

1.16 

TurkevV  7x7x10x14    . 

.1.83 

1.80 

1.71 

-1.64 

1.59 

1.55 

Subject  to  market  changes  without  notice 


A.  H.  BARBER  CREAMERY  SUPPLY  CO.,  CHICAGO 


Egg  Cases  and  Fillers 

Prices  F.  O.  B.  Chicago 


FILLERS   PER   CASE    (Case   Included)          Small  Lots         12 


25 


50 


Medium  fillers    per  case  of  12  sets.        

$1.60            5 

£1.55 
1.64 
1.52 
1.85 
1.39 

$1.50 
1.59 
1.47 
1.82 
1.34 

$1.45 
1.54 
1.42 
1.77 
1.29 

Special  3-lb   fillers       "       "     "      "      

1  69 

Heavy  No    1  fillers      "       "    10     " 

1  57 

34"  cushion  fillers    400  to  case 

1  90 

Corrugated  flats    per  case    35  Ibs                   . 

1  43 

Extra  Division  Board  of  flats,  per  100  35c;  per  1,000  —  $3.00. 

Prices  F.  O.  B.  Factory 

Average 
Weight 

in  Southern  Illinois 

Small         100            250 
Lots         Lots        Lots 

500 
Lots 

1000 
Lots 

Medium  fillers  for  cold  storage..         2Y\  Ib. 
Special   3-lb.   fillers  3      Ib 

$0.1054     $0.1054 
.11^        .11# 
.12%        .12 

.20^         -20 
.19*/2         .19 

.isy2      .is 

.50            .49 

$0.10 
-.11 
.11M 

-193,4 
.183/4 

.l73/4 

Asy2 

$0.0934 

.103/4 

\\y* 

.19^ 

.18^ 

.17/2 

.48 

$0.09/2 
.10/2 
.1154 

.19 

.18 
.17 

.47 

Heavy  No.  1  fillers  3^-3^  Ib. 

K.  D.  iV  cottonwood  cases,  fancy 
stock   

K.    D.    A"    Tupelo    cases,    white 
wood    

K.  D.  -h"  gum  cases,  red  wood.. 
K.    D.    heavy    No.    1    cases,    "L" 
fasteners    

For  nailed  up  cases  with  centers,  add  3c  to  these  prices. 

sV  drop  cleat  cottonwood  cases  (cases  in  which  fillers  are  packed),  .18^  each. 

34"  cushion  filler  (400  to  case)  per  case,  case  included:  small  lots  $1.70,  25  case  lots 

$1.67,  50  case  lots  $1.65. 

Corrugated  flats  (35  Ibs.  per  case)  per  case:  small  lots  $1.35,  25  case  lots  $1.30. 
Medium  division  boards  (extra)  per  100  30c,  per  1000  $2.50.    3-lb.  division  boards  (extra) 

per  100  35c,  per  1000  $2.75. 

Egg  case  nails  3d:  single  keg  lots  $5.25,  5  keg  lots  $5.00. 
Fine  white  kiln  dried  excelsior:  per  cwt.  $1.40,  5  bale  lots  $1.30,  ton  lots  $25.00. 

Fillers  are  quoted  packed  12  flats  and  10  fillers  per  set. 


Acme  Egg  Case  Straps 


Per  Bundle,   100  pair $1.90      Per  Bundle,  500  pair 1.80 

Marxoff  Box  Scraper 

Just  like  your  safety  razor — Simply  reverse  blades  when  dull 


Length — 10  inches. 
Weight — 15  ounces. 


Unequaled     for     Scraping     Marks     from     Boxes, 
Barrels,  Hogsheads,  Pails  and  all  Wood  Packages. 


EVERY    SHIPPER   NEEDS   THIS   WONDERFUL   TIME    SAVING   TOOL 

Save  the  loss  in  your  shipping  room.  A  good  sharp  tool  always  ready  for  use. 
Interchangeable,  keen  cutting,  double  edged,  hardened  steel  blades,  ground  to  exact 
cutting  angle.  The  notches  in  the  blade  breaks  the  chips,  will  scrape  ACROSS  the 
grain  or  WITH  the  grain.  You  simply  reverse  the  blade  when  dull  or  quickly  insert 
a  new  one.  No  time  wasted  at  the  grind  stone.  The  Marxoff  saves  time. 
Complete  as  illustrated,  including  card  with  6  extra  blades  (12  keen  cutting  edges) 

by   prepaid   parcel   post — only   $1.00 
Additional  blades,  Y2  dozen  on  card  (12  cutting  edges)  by  mail  35  cents 

Subject  to  market  change*  without  notice 


12  doz.  size 
65c  each 
Per  doz. 
$5.25 
5.15 
5.05 
4.95 
85  Ibs.  per  doz. 


15  doz.  size 
80c  each 
Per  doz. 
$5.90 
5.80 
5.70 
5.60 
100  Ibs.  per  doz. 


A.  H.  BARBER  CREAMERY  SUPPLY  CO.,  CHICAGO 

Farmers'  Friend  Square  Egg  Case 

A  carrying  case  made  for  convenience  in  carrying 
eggs  from  farm  to  market.  The  case  is  square  and 
requires  the  same  fillers  and  division  boards  as  the 
ordinary  30-dozen  egg  case.  The  cover  is  adjustable; 
fastens  at  any  point,  so  that  the  case  will  hold  any 
number  of  eggs  up  to  its  capacity  and  will  eliminate 
breakage,  thereby  soon  paying  for  itself. 
Stenciling 

We  stencil  the  name  and  business  address  on  two 
sides  of  each  carrier  without  charge  upon  orders  of 
two  dozen  or  more.  For  orders  of  less  than  two  dozen 
a  charge  of  25c  will  be  made  for  stenciling.  For  each 
additional  side  stenciled,  10  cents  per  dozen  extra. 

PRICE  LIST 
6  doz.  size  .         9  doz.  size 

Single  Carriers   45c  each  50c  each 

Per  doz.  Per  doz. 

1  to     2  dozen 4.75  $5.00 

3  to     6  dozen 4.65  4.90 

7  to  12  dozen 4.55  4.80 

Over  12  dozen 4.45  4.70 

Weight:  70  Ibs.  per  doz.         75  Ibs.  per  doz. 

Farmers'  Friend  Oblong  Carrier  (4x9) 

This  egg  case,  because  of  its  shape,  can  be  placed  in  the  back  of  a  buggy,  or  if 
placed  in  the  front,  gives  plenty  of  room  for  one's  feet.  The  Oblong  Farmers'  Friend 
Egg  Case  is  19  inches  long,  8  inches  wide  and  10  inches  deep.  There  are  four  fillers, 
4x9,  so  the  case  contains  12  dozen.  Cases  are  painted  and  have  a  handle  for  carrying. 

PRICE  LIST 

1  Egg  Case $0.65          3  dozen  Egg  Cases,  per  doz $5.15 

3   Egg  Cases 1.75         6  dozen  Egg  Cases,  per  doz •  5.05 

1   dozen  Egg  Cases,  per  doz 5.25        12  dozen  Egg  Cases,  per  doz 4.95 

Extra  fillers  for  oblong  case,  15  cents  per  set. 

Humpty  Dumpty  (6x6) 

The  Humpty  Dumpty  egg  crate  is 
light,  durable  and  strong,  and  affords  ex- 
cellent ventilation  to  the  eggs  in  transit, 
and  the  case  when  empty  can  be  knocked 
down  or  folded  completely,  thus  effecting 
a  saving  in  freight  or  express  charges  up- 
on the  returned  case.  It  is  made  in  sev- 
eral sizes  to  meet  the  requirements  of 
everyone. 

PRICE  LIST 

Size  Weight                                                                                                               Each  y2  Doz.  1  Doz. 

30-doz.,  170    Ibs.,  per  doz $0.75  $4.00  $7.50 

15-doz.,      90    Ibs.,  per  doz 45  2.25  3.75 

12-doz.,      75    Ibs.,  per  doz 40  2.00  3.50 

9-doz.,      60    Ibs.,  per  doz 35  1.75  3.25 

6-doz.,      55    Ibs.,  per  doz 30  1.65  3.00 

3-doz.,      45    Ibs.,  per  doz 27  1.50  2.75 

Cloyd's  Ventilated  Coop 

This  coop  is  a  combination  of  wood 
and  wire,  made  of  tough  oak  and  anti-rust, 
No.  13,  smooth  galvanized  wire.  It  is 
light  weight  and  durable,  and  has  excellent 
ventilation.  Meets  with  all  requirements 
of  railroad  and  express  companies.  The 
illustration  represents  the  No.  3  coop, 
measuring  40x30x13  in.  The  capacity  is 
two  to  three  dozen  hens;  three  to  four 
dozen  springers.  All  coops  are  shipped 
knock  down  and  nested,  thereby  securing 
minimum  freight  rates.  Weight  about 
25  Ibs. 

PRICE  LIST 

1  to  3  doz.,  each $l.p5        5  to     8  doz.,  each 

3  to  5  doz.,  each 1.00       8  to  10  doz.,  each 

Size   30x30x13,    5    cents   less   per   coop.      Size   30x42x20,    5    cents   per  coop   more 

Special  prices   on   car  lots.     F.    O.    B.    Factory,   Tennessee. 

Subject  to  market  changes  without  notice 


.$0.95 
.90 


A.  "H.~  BARBER  CREAMERY  SUPPLY   CO.,   CHICAGO 

Seminole  and  Suwanee  Folding  Egg  Carton 


These  Egg  Cartons  save  time  because  they 
have  no  lock  end.  Fillers  are  light  colored, 
like  the  rest  of  the  carton.  The  flap  is  as  deep 
as  the  front  side  of  the  carton,  thereby  stiffening 
the  carton  and  securely  holding  the  cover  down. 
This  wide  flap  may  be  printed,  and  when  the 
carton  is  open  upon  a  shelf  this  advertisement 
is  very  prominent.  Also  note  the  advantage  of 
being  able  to  print  the  ends.  This  makes  the 
advertisement  visible  from  any  point  of  view. 

These  boxes  have  a  2x6  cushion  filler,  machine 
made,  and  fit  the  standard  30-dozen  egg  case. 
Cartons  packed  250  in  a  bundle.  Fillers  packed 
500  in  a  bundle. 


Shipping 
Weights 
Per  M.  Stock  Prtd. 

500 150  Ibs.  $10.85 

1,000 150  Ibs.  10.38 

2,000 150  Ibs.  10.08 

3,000. 150  Ibs.  9.85 

5,000 150  Ibs.  9.75 

10,000 150  Ibs.  9.50 

15,000 150  Ibs.  9.35 

25,000 150  Ibs.  9.20 

Write  for  prices  on  larger  quantities. 

NOTE— Fitted   with  patent  seal.      No    Extra   Charge. 


Standard    size  2x6 — Seminole   and    Suwanee. 
PRICE   LIST 

Manila  Lined 
Suwanee  Grade 


Special  Prtd. 

$l'6.'58 
10.33 
10.20 
10.00 
9.65 
9.45 
9.30 


Solid  Chip  Board 
Seminole  Grade 
Stock  Prtd. 
$9.45 
9.05 
8.85 
8.70 
8.60 
8.35 
8.20 
8.10 


Special  Prtd. 

$9.55 
9.30 
9.20 
8.95 
8.70 
8.45 
8.30 


See   following   page   description. 


New  Patent  Seal  for  Egg  Carton 

This  is  a  new  and  very  practical  feature  which  our 
factory  have  just  patented  and  it  is  gaining  considerable 
favor  with  the  trade. 

Instead  of  using  paper  seals  which  have  to  be  affixed 
by  hand,  the  seal  is  printed  right  on  the  carton,  forming 
a  part  of  the  lid;  it  slips  into  a  slot  in  the  lower  half 
of  the  carton,  glues  thereto  and  effectually  seals  the 
contents.  It  affords  a  great  saving  of  labor  and  expense 
and  the  price  is  no  more  than  that  of  ordinary  cartons. 

We  can  add  this  patent  seal  to  any  special  printed 
Suwanee  or  Seminole  cartons  at  no  extra  charge,  thus 
saving  the  cost  of  separate  seals. 


Scout  Folding  Egg  Carton 

A  low  .priced  carton,  made  from  18-pt.  stock, 
Manila  lined  board. 

These  boxes  are  the  smallest  2x6  boxes  made 
and  yet  the  size  of  the  egg  cell  is '  as  large  as 
used  in  our  3x4  boxes,  making  a  compact,  neat, 
strong  box  at  a  price  which  defies  competition. 

This  box  takes  up  the  least  room,  and  in  fact 
will  easily  slip  into  a  coat  or  overcoat  pocket. 

The  small  carton  has  the  tendency  to  make  the 
egjrs  appear  larger. 

Cartons  packed  250  in  each  bundle.  rulers 
nested  in  each  carton. 

Write  for  prices  on  larger  quantities. 


PRICE   LIST 

Weight 
Per  M. 

..115  Ibs. 


2,000. 

3,000. 

5.000. 

10,000. 

2^000! 


1   5  Ibs. 


115  Ibs. 
115  Ibs. 


WE    DOZEN 

2x6 — Scout 


Stock  Prtd. 
$8.40 
8.00 
7.85 
7.75 
7.65 
7.45 
7.35 
7.20 


Special  Prtd. 

$8*50 

8.35 
8.20 
7.95 
7.70 
7.55 
7.30 


Egg  Carton  Seals — Gum  Label 

The  use  of  seals  is  a  very  practical  advertisement,  and  a  guarantee  printed 
on  the  label  assures  the  buyer  of  the  high  quality  of  the  goods.  Many  egg 
cartons  have  loose-fitting  covers,  and  it  is  necessary  to  seal  them  to  insure  the 
rafe  keeping  of  the  contents. 

Seals   printed   in   red,    green   or   blue   with    appropriate   engravings,   for    which 
no   extra    charge    is    made.      Furnished    with    \yavy    edge,    saw   or    star    edge    or 
plain  edge.     Write  to  us  regarding  your  requirements. 
Stock    Printed    Seals 

Note  illustration  of  stock  printed  seal  which  can  be  furnished  immediately. 
1,000   lots,    per   M,    $0.85;    5,000   lots,   per   M,    $0.70;    10,000   lots,    per   M,    $0.65 
Subject  to  market  changes  without  notice 


A.  H.   BARBER  CREAMERY   SUPPLY   CO.,   CHICAGO 


/^K_ 


Navajo  and  Eagle  Folding  Egg 
Cartons 

Many  butter  and  egg  dealers  and  grocers  prefer  the-  square 
or  3x4  folding-  egg  carton,  which  we  illustrate.  This  carton 
can  be  printed  with  the  advertising  on  the  top  and  sides,  or 
on  the  wide  flap  of  cover.  It  has  glued  corners  and  is  shipped 
folded  flat  with  the  filler  placed  inside.  Generally  packaged 
250  cartons  to  a  bundle.  Plain  and  stock  printed  cartons 
(Selected  Eggs)  are  the  same  price. 

Fillers  nested  in  each  carton.  Cartons  packed  250  in  each 
bundle. 


3x4 — Eagle  and      avao 

Weight 

Both  Grades 

Per  M. 

500      105  Ibs. 

1,000 105  Ibs. 

2,000 105  Ibs. 

3,000 105  Ibs. 

5,000 ~. 105  Ibs. 

10,000 105  Ibs. 

15,000 105  Ibs. 

25,000 105  Ibs. 

Write  for   prices  in   larger  quantities. 


Manila  Lined 

Navajo  Grade 

Stock  Prtd.  Special  Prtd. 

$7.70  

7.^0-  $7.90 

7.30  7.80 

7.20  7.45 

--<  £95  7.30 

-~     6.75  7.00 

6.60  6.85 

6.40  6.75 


Solid   Chip   Board 

Eagle    Grade 
Stock  Prtd.      Special  Prtd. 
$6.65 

6.55  $6.95 

6.40  6.85 

6.25  6.60 

6.05  6.40 

5.85  6.20 

5.75  6.10 

5.65  6.00 


Egg  Boxes  For  Parcel  Post 


Eggs  need  protection.  This  shipping  package  is  so 
constructed  that  the  eggs  are  separated  by  a  thickness 
of  corrugated  board  and  the  entire  contents  are  surrounded 
by  a  double  wall  of  air-cushioned  corrugated  board. 
Absolute  protection  is  therefore  assured,  as  the  box  pos- 
sesses sufficient  strength  and  durability  to  stand  the  usual 
rough  handling  in  transit;  Their  extreme  light  weight, 
when  compared  with  other  packages,  will,  in  many  cases, 
save  the  postage  for  an  extra  pound.  Folded  flat  for 
shipment. 

Eggs — For  shipment  in  zones  each  Egg  must  be 
wrapped  with  cotton,  excelsior,  newspapers,  tissue  paper 
or  material  of  a  similar  nature  when  shipped  in  our  boxes 
and  box  so  wrapped  that  nothing  can  escape  from  the 
package.  Any  commercial  wrapping  paper  is  acceptable. 

Eggs— For  LOCAL  DELIVERY  our  boxes  are  all 
Outside. 


right    without    additional    wrapping    Inside    or 


Weight  limit   for  first  and  second  zones  is    50   lbs. — for   all  other   zones,    20   lbs. 

Price  Wt. 

Size  Packed  Per  Doz.  Per  Qoz. 

1  doz.  75/6x5^x25/6  2   doz.   per  bdl.  $1.00 

2  doz.  75^x55^x5^4    .  2   doz.    per   bdl.  1.40 

3  doz.  75^x55^x8  2   doz.    per   bdl.  1.75 

4  doz.  Ili^x75/6x5}4  1   doz.    per   bdl.  2.30 

5  doz.  9^x75/^x8  1   doz.   per  bdl.  2.70 

6  doz.  11^x75^x8  1    doz.    per   bdl.  3.00 
10  doz.                             15^x9^x8                                 1    doz.   per   bdl.                               4.00 

F.    O.    B.    Chicago,    111.,    Anderson,    Ind.,    Brooklyn,    N.    Y. 

AN    EXTRA   CHARGE    OF   25C    PER   SIZE   WILL   BE    MADE    FOR    SPLITTING    BUNDLES. 


12  Ibs. 
17  Ibs. 
19  Ibs. 
23  Ibs. 
34  Ibs. 


Anderson  Egg  Box 


For  Fancy  Eggs  for  Hatching. 

The  Anderson  Egg  Box  is  made  of  corrugated 
paper  and  has  double  faced  corrugated  paper  par- 
titions like  the  Eyrie,  to  protect  each  individual  egg. 
The  ability  of  the  Anderson  Egg  Box  to  fold  flat 
enables  us  to  ship  them  in  a  knocked  down  condi- 
tion, third  class  freight.  They  take  but  little  room 
in  storage  and  are  very  easy  to  set  up.  By  sealing 
the  box  with  gummed  strips  which  we  furnish,  pilfer- 
ing or  substitution  of  common  eggs  for  fancy  eggs 
while  in.  transit  is  eliminated. 

PRICES. 

Shipping  Weight.  Per  doz. 

1  Setting     ..10  Ibs.  per  doz No.    3,    $1.50 

2  Setting     13  lbs.  per  doz .No.    4,      2.10 

50  Egg     Size 24  lbs.  per  doz No.    5,      3.00 

100  Egg    Size 45  lbs.  per  doz No.    6,      5:00 

AN  EXTRA  CHARGE  OF  25C   FOR   ORDERS   OF  LESS  THAN   1   DOZEN   OF  A   SIZE. 

F.    O.    B.    factory,    Anderson,    Ind. 

This   box   may    be    used    for   either    Parcel    Post    within    weight    limit    or    Express. 

Use   strmg   instead   of  sealing   strips   for    Parcel    Post. 

Subject  ro  market  changes  without  notice 


PRICE  LIST  -  October  15,  1917 


Bj 


Egg  Cases  —  Egg  Case  Fillers  —  Egg  Cartons 

Di Visi°~  JJS  BOOKIS  DUE"ON  THE  LAST  DATE         Jsiot 
Egg  Call  STAMPEDBELOW  ppers 


IPIO 

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YOU  CAN  ^ 

TO  BE  WITHOU 

Thousands  in  L 
of  the  Uc 

Give  Many  Years  oi 

and  Pay  for 

Many  Ti 

Substantially  Ma 
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Home  Made  Bench 

and  a  Modern  I 

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LD21-50m-l,'33| 


PRICES: 

$16.00  Each  F.  O.  B.  Science  Hill,  Ky. 
$17.50  Each  F.  O.  B.  Chicago,  Omaha,  Kansas  City 
With  Cleating  Attachment  $1.00  Extra 

A.  H.  BARBER  CREAMERY  SUPPLY  O 

300-306  WEST  AUSTIN  AVENUE 

CHICAGO 


Caylord  Bros. 

Makers 

Syracuse.  N.  Y. 
PAT.  JAN.  21,  1908 


YC  2042  F 


6  3  2- 


UNIVERSITY  OF  CALIFORNIA  LIBRARY 


